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Easy Quinoa Tabbouleh

Minnie K

"A refreshing twist on tabbouleh. Quinoa is used instead of bulgur, pomegranate in place of tomatoes and mint replaces cilantro. The pomegranate gives the salad an irresistible tangy crunch! Great side dish for a Mediterranean-style brunch of omelets, fresh bread, cheeses and freshly squeezed OJ."
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45 m servings 261 cals
Original recipe yields 2 servings

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  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool to room temperature.
  2. Stir quinoa, cucumber, onion, and pomegranate seeds together in a bowl. Stir lemon juice, olive oil, mint, salt, and pepper into quinoa; toss to coat.

Nutrition Facts

Per Serving: 261 calories; 5.4 g fat; 46.8 g carbohydrates; 8.8 g protein; 0 mg cholesterol; 88 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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A great recipe. I used red quinoa and it was excellent. Left out basil on accident; still good. Will be making this again. Ate it with homemade whole wheat sourdough pita and homemade red pepper...